I’m a big believer in celebrating and savoring the little moments in life. It’s great to celebrate larger occasions such as birthdays, anniversaries and more. But sometimes I just want to celebrate the smaller, more intimate moments too. I come from a big family who loves to get together for any occasion and check in on each others accomplishments. This mentality has stuck with me, and is something I enjoy doing through my baking. At times though, friends would chuckle at me for this trait I’ve inherited. They think my enthusiasm and positivity is adorable in how I like to savor these little celebrations. But if I want to praise someone for just having a good week, or for being a good friend, then what’s the harm in having them feeling positive and appreciated? With this idea in mind, I find that sometimes my mood is reflective in my baking. If I’m feeling sunny and happy I may use bright exuberant flavors. If I’m feeling down, I may make something decadent to enjoy, and spruce it up a bit. That was the case with this large and in charge cookie cake! First of all, a cookie cake screams indulgence. There’s nothing better than taking my love for cookies and making it into a giant one! I topped off this chewy chocolate cookie cake with rich chocolate frosting and topped it off with sprinkles. Is there anything better? After having a really tough week, this cake put a smile on my face with it’s dark decadent color topped with fun rainbow sprinkles. The contrast excites me, and I was excited to share it with all my loved ones. When I showed pictures of this cake to some friends, they asked what I was celebrating. I laughed and told them it was just a Thursday, so why not?
Prep Time: 10 minutes
Total Time: 40 minutes
Yields: 8-10 slices
Ingredients
1 cup butter
1 cup sugar
½ cup brown sugar
1 teaspoon salt
1 egg
1 teaspoon vanilla
1 ¾ cup flour
1 teaspoon baking soda
½ cup cocoa powder
White chocolate chips
Chocolate chunks
Sprinkles
Chocolate Frosting
½ cup butter
¼ cup cocoa powder
2 ½ cups powdered sugar
Dash of vanilla
Dash of salt
3-4 tablespoons milk
Directions
1.Begin by preheating your oven to 375 degrees, and liberally spray a springform pan with nonstick spray*
2. In a stand mixer beat your butter until it becomes fluffy. Add in your sugars and beat that until the color turns lighter and the sugar is incorporated. Add in your egg and vanilla and make sure the mixture is fully incorporated.
3. In a separate bowl, mix together your flour, baking soda, salt and cocoa. Add the mixture in slowly and incorporate. Begin to incorporate your chocolate chips and sprinkles, making sure not to over mix your batter. Pour directly into the springform pan and bake for 28-30 minutes, or until a toothpick comes out clean.
4. While the cookie cake is baking, begin to make your chocolate frosting. In a stand mixer, begin to beat your butter, and then add in your cocoa powder. Alternate between adding in your powdered sugar ½ a cup at a time, and your milk. Beat the mixture together, and add your vanilla and salt, beating on a high setting.
5.Once the cookie cake has fully cooled, pipe the frosting onto the surface and decorate with sprinkles!
*I used a 9 inch springform pan so my cake will be thicker, but you can use whichever you prefer!
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